In a dutch oven, melt the butter over medium heat. Sauté the onions, celery, carrots and
garlic until softened and onion is transparent, about 5 minutes. Sprinkle in the flour and cook, stirring constantly, until flour is incorporated and there are no lumps.

Add the corn and chicken, cover, and simmer for 25 minutes. Stir in half-and-half and simmer just until heated through, about 3 minutes. Remove and discard bay leaf. Sprinkle with paprika just before serving.

Check seasonings and add salt and pepper, if desired.Makes about 6 servings.